makes two cups
3 ripe Hass avocados
8 ounces bacon, cooked and crumbled
2 canned chipotle peppers, dried and diced
1/4 cup finely diced white onion
1 lime, juiced
Kosher salt
1/4 cup chopped cilantro
Scoop the avocado into a bowl. Coarsely mash it with a fork. Stir in the
bacon, chipotle, onion, jalapeño, lime juice, salt and cilantro. Serve
with tortilla chips.
bacon recipe source: Emily Farris, for Food & Wine
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment